Fiesta Chicken Salad
Yield: 4
  • 2 skinless, boneless chicken breast halves (eliminate the first 3 ingredients for Vegetarian, Vegan and Raw)
  • 1 Tbsp Spike Hot and Spicy seasoning or chili powder, garlic powder, onion powder and sea salt mixture.
  • 1 Tbsp coconut oil
  • 8 cups (10 oz bag) Lettuce of choice such as mixed salad greens or romaine and spinach
  • 1 cup sweet corn, fresh or frozen, thawed
  • 1 can black beans (15 oz), rinsed
  • 2 avocados, sliced
  • 24 cherry tomatoes or 1 med tomato, cut into wedges
  • 3 green onions chopped including the greens or ¼ onion, chopped
  • 1 cup cilantro or parsley, diced
  • ¼ cup sesame seeds, black
  • ¼ cup pepita seeds
  • ½ cup Green Salsa Salad Dressing or Cilantro Salad Dressing
  1. Cut the raw chicken breasts in half and place in a heated skillet (medium-high heat) with the coconut oil. Sprinkle the seasoning on top and once again when you turn the chicken over to cook on the opposite side.
  2. When the chicken is thoroughly cooked, set aside and prepare the rest of the salad.
  3. In four separate serving bowls, place the lettuce, corn, black beans, avocados, tomatoes, onion and cilantro or parsley.
  4. Slice the chicken and place on top of the salad.
  5. Sprinkle sesame seeds, pepita seeds and salad dressing on top.
Recipe by Wholetarian Society at